Barley and Lentil Soup with Swiss Chard

• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped peeled carrots
• 3 large garlic cloves, minced
• 2 1/2 teaspoons ground cumin
• 10 cups (or more) low-salt chicken or vegetable broth
• 2/3 cup pearl barley
• 1 14 1/2-ounce can diced tomatoes in juice
• 2/3 cup dried lentils
• 4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
• 2 tablespoons chopped fresh dill

1. Heat oil in heavy large nonreactive pot over medium-high heat.
2. Add onions and carrots; saute until onions are golden brown, about 10 minutes.
3. Add garlic and stir 1 minute.
4. Mix in cumin; stir 30 seconds.
5. Add 10 cups broth and barley; bring to boil.
6. Reduce heat; partially cover and simmer 25 minutes.
7. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
8. Add chard to soup; cover and simmer until chard is tender, about 5 minutes.
9. Stir in dill.
10. Season soup with salt and pepper.
11. Thin with more broth, if desired.

olive oil, onions, carrots, garlic, ground cumin, chicken, pearl barley, tomatoes, dried lentils, swiss chard, dill

Taken from www.epicurious.com/recipes/food/views/barley-and-lentil-soup-with-swiss-chard-231578 (may not work)